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Method

Soak the beans for at least 4 hrs or
overnight in a large bowl with plenty of
water to cover. Next day, rinse and drain,
then put in a large heavy based pan
with the onion, paprika, herb bundle and
chicken. Pour over enough water or stock to cover, bring to the boil, then reduce
the heat, cover and simmer for 45 mins.

Remove the chicken to a plate, then
add the potatoes and chorizo to the pan.
Continue cooking for 30 mins until the
beans and potatoes are tender.

Discard the skin and bones from
the chicken and tear into large chunks.
Return the chicken to the pan with the
spinach and simmer for 5 mins.

Just made this, only in the slow cooker, so a few changes. Browned the chicken in the pan first, moved to slow cooker, then cooked the onion first followed by choriz then potatoes and herbs and finally a tin of beans. Needed to add chicken stock (not mentioned in recipe) but had to have enough to cover dish in slow cooker, so used 400ml. Put the sauce on top of chicken in slow cooker, then cooked for 4/5 hours, adding spinach for the last 20 minutes. Lovely, fed 2 adults and 2 toddlers and still have enough for the kids tomorrow!

Excelent recipe, must take care with paprika, just chorizo have paprika, could be strong taste de stew a paprika...In all spain itÂ´s diferents cook the paprika, here in the south normally put directly in the stock, but the correct use the paprika is dissolve in pan with hot grease(olive oil, vegetarian oil, butter) just 4 seconds, if not burn the paprika, and put in the stew, will be more taste.

Ive made this a couple of times now and it has gone down a treat with my guests. It's easy to make and tastes delicious. The spinach just finishes it off nicely. Make sure you serve a light starter with it as its quite heavy .

Great recipe to use as a starting point. I used boneless and skinless chicken thighs which are less fatty. Thickened the sauce with a little flour. Added frozen peas and some runner beans for colour. Left out the potatoes and instead served it with mash. Don't salt it. Chicken stock and the chorizo are salty enough. Worth a go

This was actually better than I thought it would be when I tasted it in the pan. It was quite nice but not amazing.
If I made it again I'd probably just use one large chicken breast rather than the thighs. The chicken fell apart and went stringy when I put it back in for the last few minutes.
I used tinned cannellini beans and unpeeled new potatoes, which cooked in 20 minutes.
We ate the same quantity as the recipe (except potatoes) between two of us. Must've been ok then!

I made this as a last minute supper for friends. They loved it and my 7 yr old daughter said "mummy, please can you make this every dinner time?" I have passed the recipe on and it's had rave reviews, I wish I could claim it as my own!

This is a really tasty dish I had no hesitation in saving to my Favourites. My husband lived and worked in Madrid for a while and is always very sceptical of any recipes which include the word "Spanish" in the title. This dish gets his seal of approval (ie wolfing down the first helping and coming back for more). Despite the carb hit it's great served with artisan-style bread.

This is a plate of loveliness. I also thickened mine slightly as the family often complain about 'anything thin' but I put a 400g can of pinto beans in and maybe 300g of dried beans cooked would make it thicker. The leftovers heated up nicely for lunch a couple of days later. One of our regular midweek meals now. Good family fodder!

made this for supper last night it was absolutely delicious. I used normal paprika and thought it needed something else so i put smoked paprika in, chicken stock and also thickened the sauce a little with corn flour. Having a tapas evening in september with some friends and this will definately be on the menu

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